Fish Fillets With Tomatoes and Olives in Parchment

This recipe is a keeper! I used heirloom tomatoes and fresh basil plus a TBL of chicken stock, no butter. Was light, moist, and delicious!

• Anonymous

• Santa Cruz, CA

• 7/28/2020

could this reipe be made using filo pastry?

• nlc20

• wincanton ukwincanton uk

• 11/10/2016

Surprisingly good! Thumbs up from my 10-year old foodie daughter, and 11-year old daughter asked to take left overs for lunch. I used Cod which was easy for me to get, and made some packets with red peppers and some without for those who cannot eat spice. I squeezed lemon at the end. Little bit of broth was also very tasty. I like this method and plan to use the same method but vary the flavors in the future. I admit, I could not understand the parchment instructions so I just made sure it was secured.

• hamishmccumber

• BostonBoston

• 11/8/2016

Excellent recipe, but I suggest fresh gulf snapper, if you can get it, and a splash of dry white wine.

• wcbbham

• Birmingham, AL

• 7/21/2013

我们认为这是delicious. I used grape tomatoes, which I loved and we really liked the orange zest. Our fillets were a little larger so I increased the ingredients by just a bit and increased the baking time by a couple of minutes - but would bring that back down next time.

• Anonymous

• TN

• 10/5/2012

Great and easy. Like others, I didnt bother with the oiling of the paper or complicated folding, just made a packet. Also used lemon zest instead of orange as we are not big fans of orange in our food. Used fresh basil and parsley.

• Anonymous

• Annapolis, MD

• 3/12/2011

I made this last night for the firt time for a dinner party (with a doubled recipe). There wasn't a bite left over! I made the two tiny changes (and was happy I did): 1) I used Haddock instead of Orange Roughy (Haddock is MUCH more ocean friendly and tastes the same) 2) I put about 4 olives (cut in half) in each packet. Do not be scared off by the complicated parchment directions here. I didn't put any oil on the paper. I put the fish right in the middle of the paper, pulled the edges up directly over the fish and folded the excess over a couple of times. Then folded the sides under a couple of times. (Sort of like wrapping a present). The paper stayed closed through baking and the fish was cooked perfectly so I wouldn't bother with the "half heart" shape instructions! Also, if you prepare the packets ahead and keep the in the fridge you'll need to cook longer (about 20 minutes). Delicious!

• Anonymous

• Redwood City, CA

• 7/20/2008

This recipe had a very interesting taste and even my husband who doesn't always enjoy fish liked it! I used tilipia instead of orange roughy and the fish came out very tender and juicy! I served it along side some brown rice.

• jezzabelly

• Hershey, PA

• 11/5/2007

I found this recipe quick and easy and quite good. I prefer less broth so I would choose paste or plum tomatoes next time or pat bigger ones thoroughly dry. Also, I minced the olives into a sort of paste operating on the theory that greater surface area would add more flavor to the fish.

• mariapazmh

• New York City

• 8/18/2007

I used olive oil instead of butter. Also, I did not oil the parchment paper as this is a messy and unnecessary step. It was very tasty, quick and easy. Everyone enjoyed opening their own little packet of dinner.

• csen

• San Jose, CA

• 4/15/2007

This was a hit. I used tilapia fillets. Salt and pepper on the filets. I also mixed grape tomatoes (quartered lengthwise), chopped some olives, chopped a bit of shallot, minced orange zest, chopped parsley, thyme and the red pepper flakes which I spooned over the fillets. Added butter as well.

• Anonymous

• New York, NY

• 3/31/2007

So fast and healthy! I used gape tomatoes which are nice because they are the same size as the olives. The orange is a nice surprise-a welcome change from lemon.

• Anonymous

• New York City

• 2/10/2007

I substituted the orange for lemon and diced the tomatoes. We loved every delicious bite!

• Anonymous

• Atlanta

• 1/23/2004

This recipe was fabulous! I also used chilean sea bass. I added several cloves of minced garlic and used fresh rosemary, thyme, sage, and basil for herbs. Also lemon instead of orange zest. A definite keeper!

• Anonymous

• San Diego, CA

• 5/26/2003

Delicious, easy and quick to make. I followed the recipe exactly except added 1 tablespoon of thinly sliced shallot under each filet. (I say you can never go wrong adding some shallots.) The best part of this recipe is you can do all the prep work in advance and assemble quickly to bake. Watch out for how much pepper you use to season the fish, because of those added red pepper flakes.

• Anonymous

• Cold Spring Harbor, NY

• 10/21/2002